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Lemon meringue pie

A pastry classic revisited in a plant-based version.

A crispy pastry, a fresh and tangy lemon cream and a soft aquafaba meringue.

One of my favorite desserts 🤤

Lemon meringue pie


For the sweet dough :

  • 140g flour

  • 50g icing sugar

  • 75g margarine

  • 1 pinch of salt

  • 1 pinch of xanthan and guar gum

  • 18g cold water

  • 5g potato starch

For the lemon curd:

  • 8 organic lemons

  • 10 cl of water

  • 100g of sugar

  • 104g cornstarch

  • 1 pinch of turmeric

  • 150g margarine

For the aquafaba meringue :

  • 100g reduced chickpea juice

  • 100g icing sugar

  • 2g cream of tartar


Prepare the sweet dough :

  1. Combine flour, icing sugar, salt, xanthan gum and guar.

  2. Add the margarine in pieces and sand by hand or with a mixer using the foil tool.

  3. Mix the cornstarch with the water. Add this mixture to the shortcrust pastry.

  4. Then form a ball that you film with cling film. Refrigerate for 1 hour for the dough to harden.

  5. Then spread the sweet dough between 2 sheets of parchment paper and darken in the pie pan.

  6. Prick the dough and bake in the oven at 180°C for 20-30 minutes until the dough is golden.

Prepare the lemon curd :

  1. Zest and squeeze the lemons.

  2. Place the zest and juice in a saucepan. Add water, sugar, cornstarch and turmeric.

  3. Cook over low heat, stirring with a whisk.The mixture should thicken and form a smooth cream.

  4. Off the heat, add the margarine cut into pieces. Mix with a whisk.

  5. Refrigerate for 1 hour for the cream to cool.

  6. Whip the cold lemon cream to soften it.

  7. Fill the pie shell and smooth with a spatula starting with the sides.

Prepare the aquafaba meringue :

  1. First, reduce the chickpea juice by half by heating it in a saucepan and then cooling it.

  2. In an electric mixer, beat the chickpea juice, beating at full speed with a whisk until you obtain a firm texture.

  3. Add the icing sugar and cream of tart. Continue whisking to homogenize everything.

  4. With a piping bag, pipe the meringue on the lemon cream.

  5. Brown the meringue for a few seconds in the oven under a hot grill or with a torch.


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